25% Saborinho, 25% Agronomica, 25% Aragones, 25% Touriga Nacional. This is a micro-production wine from the tiny island of Pico in the Azores. It is Sustainably grown in tiny plots (2 to 6 bush trained vines per square) planted in 1991 in volcanic soil at sea level, less than 50m from the Atlantic. This terroir and the varietal imbue this wine with incredible minerality and purity, as well as unmistakable salinity. Perhaps the most maritime rosé in existence.
Vollenweider is quite simply, among the greatest practitioners of Kabinett on planet earth, part of a very small and elite group including Julian Haart, Egon Müller, Keller, Weiser-Künstler and Willi Schaefer – the young Julian Ludes of Hermann Ludes may join the ranks soon enough, but right now these are my five. Try and buy as much of this as you can.
-Importer notes (Vom Boden)
The prestige of Guardiola shines bright as the 2021 Contrada (G) opens in the glass. This is dark and intense, with a vivid burst of black raspberry complicated by ashen stones, earth tones, sage and mint. It’s elegant, with velvety textures yet a lift...
The Goldgrube Spätlese 2023, as it is referred to on the consumer label, was harvested on very old un-grafted vines in the Portz sector of the vineyard, a south-west facing and higher up the hill vineyard and was fermented down to sweet levels of residual sugar. It has a quite restrained yet refined and elegant nose of fine yellow peach, smoke, almond, may tree, lime tree, candied grapefruit, and anise. The wine shows a delicate juicy and smooth side on the palate, where fine creamy elements add to the overall suavity. The finish is velvety and very pure, and above all shows an animating freshness. This is a filigreed and refined Spätlese.
-Mosel Fine Wines
The epitome of delicacy in a Spätlese. It is in no way a dry wine, yet the tart and salty vibrations might make parts of your brain think it is? This is supremely focused and clear, with a slim form attenuated into something almost gossamer. Just outrageous. Again, dinner Spätlese – not for dessert.